Instant Pot Beef Chili. Filled with ground beef, onions and three types of beans, this chili is sure to be a winner for dinner!
It’s officially fall and my favorite season! We celebrated yesterday by making an apple crisp with the apples we picked the other weekend.
I just followed this recipe and used apples instead. So good! I hope you try it!
Instant Pot Beef Chili
Whenever we need dinner on the table fast, I turn to my instant pot. Any pressure cooker, really. You just can’t beat it in my opinion. If the instant pot isn’t your thing, here’s my slow cooker chili and a slow cooker cheeseburger chili. Um, yes, they are both delicious!
If I ask my kids or husband for input, they always want meat inside their chili. I personally love a good three bean vegetarian chili myself. Ground beef, turkey, pork or chicken, they all work here in this recipe. I would have also added some diced up bell peppers but I didn’t have any. My kids wanted a straight up beef and beans chili, with no vegetables. But again, if you added some diced up bell peppers and carrots, that would be amazing here. We hope you try the recipe, enjoy!
Instant Pot Beef Chili
- Pressure Cooker
- 1 tablespoon olive oil extra virgin
- 1 small to medium sized onion finely chopped
- 1 lb. lean ground beef*
- 2 to 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 heaping teaspoon ground cumin
- salt and pepper to taste
- 1 (28 oz.) can crushed tomatoes**
- 1 (15.5 oz.) can black beans drained and rinsed
- 1 (15.5 oz.) can garbanzo beans drained and rinsed
- 1 (15.5 oz.) can cannellini (white kidney beans) drained and rinsed
- 1 1/2 cups beef broth
- shredded cheddar cheese for garnish
- diced green onions for garnish
- Heat the olive oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Once pre-heated, add the onions and cook until soft, about 4 to 5 minutes. Add in the lean ground beef and cook until all the meat is browned and cooked through. Add in the garlic and toss for about 30 seconds.
- Add in the chili powder and the ground cumin, season with salt and pepper and mix everything together. I generally start with a teaspoon of kosher salt and a few dashes of freshly cracked pepper. Pour in the entire can of crushed tomatoes, all of the rinsed beans and the beef broth. Mix together completely. Make sure all of the contents inside your pressure cooker insert does not exceed the fill line.
- Place the lid on, close to lock and ensure that the valve is set to seal. Set to pressure cook on high pressure for 14 minutes. When finished, do a manual, quick release, then remove lid. Stir, taste and season with more salt and pepper if needed. Serve and enjoy the chili with desired toppings.